Maharani Cupcakes

Ingredients and Weight:

• All-purpose flour: 2 cups (240g)
• Baking powder: 1 teaspoon (5g)
• Baking soda: 1/2 teaspoon (2.5g)
• Salt: 1/4 teaspoon (1.25g)
• Unsalted butter, softened: 1/2 cup (113g)
• Granulated sugar: 1 cup (200g)
• Eggs: 2 large
• Vanilla extract: 1 teaspoon (5ml)
• Milk: 1 cup (240ml)
• Indian Spice Blend: 1 tablespoon (5g) (a mix of cardamom, cinnamon, nutmeg, and ginger)
• For the Frosting:
  • Heavy cream: 1 cup (240ml)
  • Cream cheese, softened: 8 ounces (227g)
  • Confectioners' sugar: 1 cup (120g)
  • Vanilla extract: 1 teaspoon (5ml)
  • Cardamom powder: 1/4 teaspoon (1.25g)
  • Saffron strands (optional): a few

Preparation Time:

• 20 minutes

Cooking Time:

• 20-25 minutes

Difficulty Level:

• 2 (Easy)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
4. Gradually add dry ingredients to the wet ingredients, alternating with milk and ending with dry ingredients. Beat until just combined.
5. Stir in Indian spice blend.
6. Fill prepared muffin cups about 2/3 full.
7. For the frosting, beat heavy cream until stiff peaks form.
8. In a separate bowl, beat cream cheese until smooth. Gradually add confectioners' sugar, vanilla extract, and cardamom powder.
9. Once the cupcakes are cool, frost them with the cardamom cream cheese frosting. Sprinkle with saffron strands if desired.

Nutritional Information:

Per cupcake (without frosting):

• Calories: 160
• Fat: 8g
• Carbohydrates: 24g
• Protein: 3g

Dish Characteristics:

• Soft and fluffy cupcakes with a warm Indian spice flavor.
• Creamy and decadent frosting with a hint of cardamom.
• Visually appealing with saffron strands for a touch of elegance.

User Comments:

• "These cupcakes were a hit at our party! The spice blend in the batter really made them stand out." - Sarah
• "I loved the cardamom cream cheese frosting. It was the perfect complement to the cupcakes." - Emily
• "The saffron strands added a beautiful touch and made these cupcakes feel extra special." - David

Special Precautions and Tips:

• Make sure the butter and cream cheese are softened to room temperature for best results.
• Do not overmix the batter, as this can make the cupcakes tough.
• If you don't have an Indian spice blend, you can make your own by combining 1/2 teaspoon each of cardamom, cinnamon, nutmeg, and ginger.
• Allow the cupcakes to cool completely before frosting them. This will prevent the frosting from melting.